Cauliflower is the new potato

Here’s something we never thought we’d say: “We’re excited about cauliflower!” But excited we are. That’s because recently we’ve tried two new recipes that took it from a bland side dish to a delicious stand-in for mashed potatoes and a perfect vehicle for loads of spice.

Cauliflower is filled with nutrients including vitamin C, manganese, folic acid, omega-3 fatty acids, thiamine, vitamin K and potassium. Thanks to its antioxidants, cauliflower will reduce your risk of cardiovascular diseases and cancer. It also has anti-inflammatory properties that will help out your digestive system and reduce your risks of ulcers. Not bad for a beige veggie.

Cauliflower mashed “potatoes” (serves 4)

Because it’s classified as a non-starchy vegetable, cauliflower is a great low-carb sub-in for potatoes.

1 head of cauliflower

3 tablespoons milk

1 tablespoon butter

2 tablespoons light sour cream

1/4 teaspoon garlic salt

Freshly ground black pepper

Snipped chives for garnish

1. Cut the cauliflower into florets and chop the core finely.

2. Bring about 1 cup of water to a simmer in a pot, then add the cauliflower. Cover and turn the heat to medium. Cook the cauliflower for 12 to 15 minutes or until very tender.

3. Drain and discard all of the water (the drier the cauliflower is, the better) and add the milk, butter, sour cream, salt and pepper. Mash until creamy and top with chives.

Spicy whole-roasted cauliflower (serves 6)

Prefer your cauliflower whole? While it’s delicious to roast the florets with olive oil, salt and pepper, this updated version is packed with flavor.

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